Pan-Seared Sea Bass with Thai Lemongrass Sauce

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate sea bass fillets pan-seared to golden perfection, served with a fragrant Thai lemongrass and chili sauce that balances heat and citrus. This Thai-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs sea bass fillets, vegetable oil, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) sea bass fillets
3 tbsp vegetable oil
2 stalks, finely chopped lemongrass stalks
1, finely sliced red Thai chili
3 cloves, minced garlic cloves
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
1/4 cup water
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Pat dry 4 sea bass fillets (6 oz each) and season with salt. Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook 2 minutes more until just cooked through. Remove and set aside.
Step 2: In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add 2 finely chopped lemongrass stalks, 3 minced garlic cloves, and 1 finely sliced red Thai chili. Sauté for 2-3 minutes until fragrant.
Step 3: Stir in 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 1/4 cup water. Simmer gently for 3-4 minutes until the sauce slightly thickens and the sugar dissolves.
Step 4: Spoon the lemongrass sauce over the sea bass fillets and sprinkle with 2 tbsp chopped fresh cilantro before serving.